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Jalapeno Coleslaw
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Roasted Potatoes and Pearl Onions
Yield: Makes 8 servings
To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.
Ingredients:
3
pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes
1
package (10 ounces) pearl onions, peeled
2
tablespoons olive oil
2
teaspoons dried basil or thyme
1
teaspoon paprika
3/4
teaspoon salt
3/4
teaspoon dried rosemary
3/4
teaspoon black pepper
Preparation:
1.
Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.
2.
Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
3.
Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.
Nutritional Information:
| Serving Size: | |
| Sodium | 291 mg |
| Protein | 2 g |
| Fiber | 3 g |
| Carbohydrate | 34 g |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 18 % |
| Calories | 156 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
This recipe appears in:
Vegetable Side Dish
